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Spring Roll Salad with Crispy Tofu Recipe

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4.1 from 3 reviews

This vibrant Spring Roll Salad with Crispy Tofu is a fresh and flavorful dish featuring crunchy roasted tofu, tender vermicelli noodles, and a medley of crisp vegetables and fresh herbs. Tossed with a creamy peanut-hoisin dressing spiked with lime and garlic chili sauce, it makes a perfect light lunch or dinner packed with textures and bold Asian-inspired flavors.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Tofu

  • 1 block extra firm tofu, pressed and cubed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce (use tamari for gluten-free version)
  • 1 tablespoon arrowroot powder or cornstarch

For the Dressing

  • 3 tablespoons peanut butter
  • 3 tablespoons hoisin sauce
  • 3 tablespoons lime juice
  • 2 teaspoons garlic chili sauce
  • 2 tablespoons hot water

For the Salad

  • 8 ounces vermicelli noodles (thin rice noodles)
  • 1 teaspoon toasted sesame oil
  • 1 cup matchstick carrots (or shredded carrots)
  • 2 cups thinly sliced romaine lettuce
  • 1 cup julienned cucumber
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped cilantro leaves
  • 1/2 cup chopped basil leaves

Instructions

  1. Prepare the Oven and Tofu: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a mixing bowl, toss the pressed and cubed tofu with olive oil and soy sauce until all pieces are evenly coated. Then sprinkle arrowroot powder over the tofu and toss again to coat the cubes thoroughly. Arrange the tofu cubes in a single layer on the prepared baking sheet.
  2. Roast the Tofu: Place the baking sheet in the oven and roast the tofu for 25-30 minutes, turning the cubes once halfway through to ensure they crisp evenly on all sides. The result should be golden and crispy tofu cubes.
  3. Make the Peanut Dressing: While the tofu roasts, whisk together peanut butter, hoisin sauce, lime juice, garlic chili sauce, and hot water in a small bowl until smooth and well combined. Set aside to let the flavors meld.
  4. Cook the Vermicelli Noodles: Bring a pot of water to a boil and add the vermicelli noodles. Cook according to package instructions until just al dente (usually 2-3 minutes). Drain the noodles and rinse thoroughly under cold water to stop the cooking process and cool them down. Toss the noodles with toasted sesame oil to add flavor and prevent sticking. Set aside.
  5. Assemble the Salad Bowls: Just before serving, divide the cooked noodles evenly among four bowls. Add the julienned cucumbers, shredded carrots, sliced romaine lettuce, and chopped fresh herbs (mint, cilantro, and basil) on top of the noodles. Scatter the crispy roasted tofu cubes over each bowl and drizzle with the prepared peanut dressing. Serve immediately for the best texture and freshness.

Notes

  • Pressing tofu before roasting is essential to remove excess moisture and achieve a crispy texture.
  • Use tamari instead of soy sauce to make this dish gluten-free.
  • Arrowroot powder and cornstarch are interchangeable for coating the tofu.
  • You can adjust the garlic chili sauce amount based on your preferred spice level.
  • If you prefer, substitute peanut butter with another nut or seed butter to accommodate allergies.
  • Make sure to rinse the noodles well under cold water to prevent clumping and maintain their delicate texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Asian
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/spring-roll-salad-with-crispy-tofu-recipe/